Creamy Parmesan Chicken (Print-Friendly Version)
Juicy chicken cutlets in a rich parmesan cream sauce with sundried tomatoes that's so delicious it might just inspire a proposal!
# Ingredients List:
01 -
3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
02 -
½ teaspoon salt
03 -
¼ teaspoon ground black pepper
04 -
6 tablespoons (50 grams) all-purpose flour
05 -
2 tablespoons (30 ml) olive oil
06 -
2 tablespoons (28 grams) unsalted butter
07 -
3 cloves garlic, minced
08 -
1 cup (240 ml) chicken stock
09 -
1 cup (240 ml) heavy cream (double cream in the UK)
10 -
½ cup (43 grams) parmesan cheese, grated
11 -
1 teaspoon chili flakes
12 -
¼ teaspoon oregano
13 -
¼ teaspoon thyme
14 -
⅓ cup sundried tomatoes, chopped
15 -
1 tablespoon fresh basil leaves, chopped
# How to Make It:
01 -
Season chicken with salt and pepper, then dredge in flour and shake off any excess.
02 -
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl the pan to coat with oil and butter evenly. Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
03 -
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan by scraping any bits stuck to the bottom of the pan with a wooden spoon.
04 -
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
05 -
Add the sundried tomatoes and put the chicken back in the sauce. Let the sauce simmer and thicken for a few more minutes. Season with additional salt and pepper if needed.
06 -
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
# Extra Tips:
01 -
Chicken cutlets can be made by slicing a chicken breast in half, parallel to the cutting board. Use a meat mallet if needed to ensure an even thickness of about ¼ inch.
02 -
For more flavor, add a little sundried tomato oil when sauteing the garlic.
03 -
Use freshly grated parmesan for the best flavor and melting properties.